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Aroma Characteristic of Chungkukjang with Astragalus membranaceus  

Yoon Hyang-Sik (Chungcheongbuk-do Agricultural Research and Extension Services)
Choi Hye-Sun (Chungcheongbuk-do Agricultural Research and Extension Services)
Joo Seon-Jong (Chungcheongbuk-do Agricultural Research and Extension Services)
Kim Ki-Sik (Chungcheongbuk-do Agricultural Research and Extension Services)
Kim Sook-Jeong (Chungcheongbuk-do Agricultural Research and Extension Services)
Publication Information
Food Science and Preservation / v.13, no.2, 2006 , pp. 269-272 More about this Journal
Abstract
Aroma compounds in chungkukjang with Astragalus membranaceus (Hwangki) were extracted by the simultaneous distillation and extraction (SDE), headspace and solid phase microextraction (SPME), and aroma compounds obtained by this method were identified with GC-MS. Thirty compounds were identified, including six ketones, eight alcohols, three heterocyclic compounds, three aldehydes, five hydrocarbones and five other compounds. Major aroma compounds were identified as 3-hydroxy-2-butanone, 2-furanmethanol, 2-methoxy-4-vinylphenol, and 4-vinylphenol in SDE, 2,3-butanedione, 3-hydroxy-2-butanone, ethanol, 2,6-dimethyl pyrazine and acetic acid in headspace and acetone, ethanol, 2,5-dimethyl pyrazine, tetramethyl pyrazine and acetic acid in SPME. The content of pyrazines identified in headspace and SPME methods was higher than that of SDE method, and the content of pyrazines containing 2,5-dimethyl pyrazine, 2,6-dimethyl pyrazine and tetramethyl pyrazine in chungkukjang was higher than that of Hwangki chungkukjang.
Keywords
Astragalus membranaceus; aroma compounds; chungkukjang;
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Times Cited By KSCI : 3  (Citation Analysis)
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